Gold Medal Dry Sausage
The medal was won in 1994 in the competition of the brotherhood of the Chevaliers de Saint Antoine.
Lean and fatty pork, 155g per 100g of finished product (due to weight loss during drying), salt, marc de bourgogne, sugar and spices (including pepper).
Enzymes, natural casing, dusting powder.
Products are distinguished by the choice of meat which is finely sorted and trimmed, and the mixture of high quality spices.